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Oenologie - UMR 1366: Dépôts récents

Targeted 1H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus

Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment

Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature

Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine

Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine

Characterization of Crocetin Isomers in Serum Samples via UHPLC-DAD-MS/MS and NMR after Saffron Extract (Safr’Inside™) Consumption

Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits

Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis

Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives

Microbial dysbiosis in roots and rhizosphere of grapevines experiencing decline is associated with active metabolic functions

1 H-NMR metabolomics for wine screening and analysis

Towards a metabolomic characterization of the grapevine response to “flavescence dorée” infection by NMR and LC-MS profiling

Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact

Phytochemical Compounds and Anticancer Activity of Cladanthus mixtus Extracts from Northern Morocco

Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet

Endo metabolomic profiling of flor and wine yeasts reveals a positive correlation between intracellular metabolite load and the specific glycolytic flux during wine fermentation

Influence of exogenous polyamines on the secondary somatic embryogenesis of cork oak (Quercus suber L.)

Isolation of Hydrolyzable Tannins from Castanea sativa Using Centrifugal Partition Chromatography

Application of 1H NMR metabolomics to French sparkling wines

Which microorganisms contribute to mousy off-flavour in our wines?

Oenologie - UMR 1366: Dépôts récents

Targeted 1H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus ﻿

Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment ﻿

Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature ﻿

Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine ﻿

Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine ﻿

Characterization of Crocetin Isomers in Serum Samples via UHPLC-DAD-MS/MS and NMR after Saffron Extract (Safr’Inside™) Consumption ﻿

Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits ﻿

Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis ﻿

Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives ﻿

Microbial dysbiosis in roots and rhizosphere of grapevines experiencing decline is associated with active metabolic functions ﻿

1 H-NMR metabolomics for wine screening and analysis ﻿

Towards a metabolomic characterization of the grapevine response to “flavescence dorée” infection by NMR and LC-MS profiling ﻿

Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact ﻿

Phytochemical Compounds and Anticancer Activity of Cladanthus mixtus Extracts from Northern Morocco ﻿

Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet ﻿

Endo metabolomic profiling of flor and wine yeasts reveals a positive correlation between intracellular metabolite load and the specific glycolytic flux during wine fermentation ﻿

Influence of exogenous polyamines on the secondary somatic embryogenesis of cork oak (Quercus suber L.) ﻿

Isolation of Hydrolyzable Tannins from Castanea sativa Using Centrifugal Partition Chromatography ﻿

Application of 1H NMR metabolomics to French sparkling wines ﻿

Which microorganisms contribute to mousy off-flavour in our wines? ﻿

Targeted 1H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus

Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment

Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature

Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine

Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine

Characterization of Crocetin Isomers in Serum Samples via UHPLC-DAD-MS/MS and NMR after Saffron Extract (Safr’Inside™) Consumption

Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits

Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis

Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives

Microbial dysbiosis in roots and rhizosphere of grapevines experiencing decline is associated with active metabolic functions

1 H-NMR metabolomics for wine screening and analysis

Towards a metabolomic characterization of the grapevine response to “flavescence dorée” infection by NMR and LC-MS profiling

Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact

Phytochemical Compounds and Anticancer Activity of Cladanthus mixtus Extracts from Northern Morocco

Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet

Endo metabolomic profiling of flor and wine yeasts reveals a positive correlation between intracellular metabolite load and the specific glycolytic flux during wine fermentation

Influence of exogenous polyamines on the secondary somatic embryogenesis of cork oak (Quercus suber L.)

Isolation of Hydrolyzable Tannins from Castanea sativa Using Centrifugal Partition Chromatography

Application of 1H NMR metabolomics to French sparkling wines

Which microorganisms contribute to mousy off-flavour in our wines?